Here’s a classic, creamy rice pudding recipe—comfort food at its finest:
🍚 Creamy Rice Pudding
Ingredients (serves 4–6):
- 1/2 cup uncooked white rice
- 2 cups water
- 2 cups milk (or a mix of milk and cream for extra richness)
- 1/3 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup raisins (optional)
- 1 tablespoon butter (optional, for richness)
Instructions:
- Cook the rice:
- In a medium saucepan, combine rice and water.
- Bring to a boil, then cover and simmer 15 minutes until water is absorbed.
- Add milk and sugar:
- Stir in milk, sugar, and salt.
- Cook over low heat, stirring often, for 15–20 minutes until thick and creamy.
- Finish:
- Stir in vanilla extract, cinnamon, raisins, and butter if using.
- Cook a few more minutes to blend flavors.
- Serve:
- Serve warm or chilled. Sprinkle extra cinnamon on top if desired.
💡 Tips:
- Stir frequently to prevent the rice from sticking to the pan.
- For a richer pudding, use half cream or evaporated milk.
- Add citrus zest (like orange or lemon) for a fresh twist.
If you want, I can give you a baked rice pudding version or a cardamom and nut South Asian style kheer for a more exotic twist.
